By Ebenezer Obiri
Prepare the vegetables: julienne the carrot, slice the zucchini, and slice the mushrooms. Blanch the spinach by placing it in boiling water for 30 seconds, then transferring it to ice water to cool. Drain and squeeze out excess water.
Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes. Set aside.
In the same skillet, add another tablespoon of sesame oil, and sauté the carrot and zucchini until they are just tender, about 4-5 minutes. Stir in the soy sauce, mixing well to combine the flavors. Remove from heat.
In a separate small pan, heat 2 tablespoons of oil over medium heat. Crack the eggs into the pan, cooking them until the whites are set, but the yolks are still runny, about 3-4 minutes. Remove from heat.
In a small bowl, mix together the gochujang with a little water to create a smooth sauce. Adjust for spice preference by adding more or less gochujang.
Place 1 cup of cooked brown rice in each serving bowl. Arrange the sautéed vegetables and mushrooms neatly around the rice, keeping each vegetable separate for a beautiful presentation. Place the blanched spinach on one side.
Top each bowl with a fried egg and drizzle the gochujang sauce over the top. Garnish with sesame seeds for added flavor and texture.
Serve the bibimbap warm, mixing everything together just before eating to combine all the flavors.
How did this recipe turn out? Let others know!
to rate this recipe
By Ebenezer Obiri
This Vegetarian Korean Main Course recipe is ready in 35 minutes and features cooked brown rice, carrot, zucchini and other delicious ingredients. Contains 500 calories total.
Prepare the vegetables: julienne the carrot, slice the zucchini, and slice the mushrooms. Blanch the spinach by placing it in boiling water for 30 seconds, then transferring it to ice water to cool. Drain and squeeze out excess water.
Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes. Set aside.
In the same skillet, add another tablespoon of sesame oil, and sauté the carrot and zucchini until they are just tender, about 4-5 minutes. Stir in the soy sauce, mixing well to combine the flavors. Remove from heat.
In a separate small pan, heat 2 tablespoons of oil over medium heat. Crack the eggs into the pan, cooking them until the whites are set, but the yolks are still runny, about 3-4 minutes. Remove from heat.
In a small bowl, mix together the gochujang with a little water to create a smooth sauce. Adjust for spice preference by adding more or less gochujang.
Place 1 cup of cooked brown rice in each serving bowl. Arrange the sautéed vegetables and mushrooms neatly around the rice, keeping each vegetable separate for a beautiful presentation. Place the blanched spinach on one side.
Top each bowl with a fried egg and drizzle the gochujang sauce over the top. Garnish with sesame seeds for added flavor and texture.
Serve the bibimbap warm, mixing everything together just before eating to combine all the flavors.
Calories per Serving: 500
Your Rating:
